This is one hell-of-a vegetable soup!.....Yup, just vegetables!
I didn't have a name for this soup,
so I turned to my Facebook fans (of course!) to help create a name.
There were three participants:
Vickie Collins - Summer's Delight
Tori Winegarner - Vegetable Penne
Michelle Brenneman - Summer Stew
They obviously were all thinking alike,
and it was hard for me to pick just one.
Therefore, I decided to combine all three.
The name I came up with....Summer's Penne Stew
Thank you so much ladies for helping me out with this.
I have some of the best fans in the world!
You should come and join us.....A'lil Country Sugar fan page.
Since I have been hitting the local Farmer's Markets
I've been eating a lot of vegetables.
Which is good for me, right?
I don't think I could possibly become a vegetarian though....
I tried once, and at the end of five days,
I was ready to kill a cow.
The loss of meat in my diet turned me into a beast.
To create this Summer's Penne Stew I worked in stages.
I took my leftover beef broth from a roast I cooked (6 cups worth)
and added two more cups of water to give me an even 8 cups.
I chopped my carrots, 3/4 c. (sorry, that's all I had)
4 red potatoes, washed and chopped
4 celery heart stalks, chopped.
I simmered these vegetables for 8 to 10 minutes.
I chopped one small zucchini into bite sized pieces (skin on),
Added the zucchini with the penne pasta (1/2 box)
and simmered according to pasta directions.
When there was about 3 minutes left on the pasta timer
I added 2 handfuls of spinach leaves.
When the timer went off, I shut the burner off.
Summer's Penne Stew complete!
This recipe is linked to:
Lady Behind the Curtain, Cast Party Wednesday
Foodie Friends Friday
The Better Baker~ Weekend Pot Luck
Fit and Fabulous Fridays~ Amee's Savory Dish
Share it Saturday~ Lemon Sugar